The processing of corn food companies seeds yields starch, oil, flour, also in the our kitchen a corn cob can change its shape and consistency by transforming itself … into chips free of flour, nuts, dairy products, eggs … and … croutons free from nuts, gluten, dairy products, yeasts, eggs…but… rich in flavor.
Corn is rich in fiber, antioxidants vitamins A and C but does not have the vitamins of group B and as vitamin PP is not readily available, it is good to accompany it with other foods so as to have a balanced meal.
These two recipes can accompany vegetables, fish and meat making each dish complete:
Chips can be made with any type of vegetable, they are delicious crunchy and not just fried.
Ingredients for 70 chips:
How to prepare the chips:
Blend all the ingredients, except the chia seeds and herbs, in a blender or food processor.
Add the chia seeds and the dried and amalgamated herbs.
Transfer to a bowl and let stand 5 minutes to work the chia seeds that will thicken the dough, making it workable.
Cover a baking tray with lightly oiled parchment paper.
Spread the dough with a spatula on parchment paper, cover with another sheet of parchment paper and gently spread the chips with a rolling pin up to 3 mm thick, clean the edges and with the knife hatch the chips in the desired shape and size.
Bake the dough between 2 two sheets of parchment paper at 160 ° C in the “ventilated oven” mode for 30 minutes (remember that every home oven is a world always check).
After 30 minutes, you can remove the top sheet of parchment paper by uncovering the dough.
With the help of a knife, divide the chips following the dotted lines previously.
Put the split chips back in the oven, always at 160 ° C, again for 2⇒3 minutes, checking them on sight, they will become more golden and crispy.
The croutons accompany each type of ingredient and can be enjoyed at any time with an aperitif, as an appetizer, with a salad….
Ingrediens for 45 croutons:
How to prepare croutons:
Lightly grease a baking tray or cover it with parchment paper.
Chop the flax seeds intermittently, so as not to overheat them, pour them into a small bowl.
Chop the corn with the water, oil, vinegar, salt and pour it into a large bowl, add the rice flour, flax seeds, the mix of herbs and mix until a uniform mixture is obtained. Let the dough rest so that flax seeds can absorb the liquids present.
Spread the dough with a spatula on parchment paper, cover the dough with another sheet of parchment paper and gently roll it out with a rolling pin until you get a sheet of 1 cm thick.
Bake and cook between two sheets of parchment paper at 160 ° C “fan mode”, for 60 minutes (remember that every home oven is a world always check).
Remove the sheet from the oven, cut them into the desired shape(I divided the dough into small rectangles of 2 X 3 centimeters approximately), put them back in the oven to brown for a few more minutes, you decide when you want them externally crispy, ( put them in the oven again for about 3 minutes, they were slightly crunchy on the outside and still soft on the inside).